Primal Palate Cooking Channel

I made this tonight and it doesn’t say what size pan to use for the crust. I used a 6×9 and it browned but was very soft, not like a crust at all. It also doesn’t say how to get the custard to thicken or set. I whisked in the double broiler and it was thin, so I refrigerated but it never thicken, and it tasted like eggs and coconut, not enough lemon. Perhaps beating in a mixer would thicken? This recipe needs more detail. It is incomplete in my opinion and therefore produced a less than ideal dessert.

alocati

June 1, 2014

I made this tonight and it doesn’t say what size pan to use for the crust. I used a 6×9 and it browned but was very soft, not like a crust at all. It also doesn’t say how to get the custard to thicken or set. I whisked in the double broiler and it was thin, so I refrigerated but it never thicken, and it tasted like eggs and coconut, not enough lemon. Perhaps beating in a mixer would thicken? This recipe needs more detail. It is incomplete in my opinion and therefore produced a less than ideal dessert. I normally like your recipes but this one failed me. I’m willing to try again if more detail is provided to get it right.

Sorry this one didn’t work out for you! I will make it again to double check everything.

For the pan I usually spread the batter in a fairly thin layer on a parchment- lined baking tray because I prefer the crusty portions to be thinner and more crunchy. If you want the lemon custard to be thicker you can do a different approach with a few more ingredients: in a mixer combine 1/2 cup honey with 4 tbsp melted coconut oil and beat together for a couple of minutes. Add 2 eggs and add 2 more yolks and keep mixing, the mixture will be fairly thick, add another 1/2 cup lemon juice and if you want some more lemony flavour, you can add in some lemon zest until it gets to the lemoniness of your liking. Then do the double boiler.